Experience the classic Karnataka breakfast with these incredibly soft and spongy dosas. Served in a stack, their porous texture is perfect for soaking up flavorful sagu and coconut chutney. A truly comforting meal that is naturally gluten-free and gut-friendly. Please note: This recipe requires 5-6 hours of soaking and 8-12 hours of fermentation.
Prep30 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 1 serving
538cal
14gprotein
94gcarbs
Ingredients
2 cup Idli Rice (Parboiled rice can also be used.)
0.5 cup Urad Dal (Use skinned and split urad dal.)
0.5 cup Thick Poha (Also known as thick flattened rice.)
1 tsp Fenugreek Seeds (Also known as methi dana.)
1.5 tsp Sea Salt (Non-iodized salt is best for fermentation.)
4 cup Water (Use cold water for grinding. Adjust as needed.)
3 tbsp Ghee (Can be substituted with a neutral oil.)
Instructions
1
Soak Ingredients (5-6 hours)
In a large bowl, rinse the idli rice 3-4 times until the water runs clear. Add fresh water to cover it by at least 2 inches and let it soak for 5-6 hours.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
Fluffy set dosas with perfectly spiced, protein-packed egg masala – a soul-satisfying combo!
This south_indian dish is perfect for dinner. With 840.1 calories and 28.96g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Soak them in fresh water for the same duration, 5-6 hours.
About 30 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to submerge it completely.
2
Grind the Batter (20-25 minutes)
Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Grind to a very smooth, light, and fluffy batter, adding small amounts of cold water as needed. The batter should increase in volume. Transfer this to a large, deep pot or bowl.
Next, drain the water from the rice and the soaked poha. Add them to the same grinder.
Grind them together to a smooth, yet slightly fine granular consistency (like fine rava/semolina). Use cold water sparingly to get a thick batter.
Pour the rice batter into the bowl with the urad dal batter.
3
Ferment the Batter (8-12 hours)
Add the sea salt to the combined batters. Using your clean hands, mix everything together in a circular motion for about a minute. This traditional method helps incorporate air and aids fermentation.
The final batter consistency should be thick but pourable, similar to a thick pancake batter.
Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8-12 hours, or overnight. The batter should double in volume, look bubbly, and have a pleasant sour aroma.
In colder climates, you can place the batter in a turned-off oven with the light on to create a warm environment.
4
Cook the Set Dosas (15-20 minutes)
After fermentation, gently stir the batter once or twice. Avoid overmixing, as this will deflate the air pockets crucial for a spongy texture.
Heat a non-stick or cast-iron tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of ghee or oil and wipe with a paper towel or half an onion.
Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently nudge the batter to form a small, thick circle, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of ghee around the edges and on top. You will see many small holes (jaali) forming on the surface.
Cover with a lid and cook for 1-2 minutes on medium-low heat until the top is set and no longer liquid.
Uncover and flip the dosa. Cook for another 30-45 seconds. The dosa should be golden brown on the first side and lightly cooked on the second.
Remove from the tawa and repeat with the remaining batter, greasing the tawa lightly between dosas if needed.
5
Serve Hot
Serve the Set Dosas immediately, traditionally stacked in a set of two or three per person.
They pair perfectly with vegetable sagu, vada curry, or coconut chutney.
302cal
15gprotein
15gcarbs
21gfat
Ingredients
8 pcs Large Eggs (Hard-boiled and peeled)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From about 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
